Crispy Oven Chicken Fingers

Name: Crispy Oven Chicken Fingers
Prep time: 15 min
Total time: 2 h 40 min
Yield: 32 serving(s)
Ingredients: 2 c. buttermilk; 2 cloves crushed garlic; 1 tbsp. hot-pepper sauce; 1 tsp. kosher salt; 1 tsp. fresh-ground pepper; 2 lb. boneless, skinless chicken breasts cut into 3- by 1/2-inch strips; 1 (7-ounce) package sesame crispbread, such as WASA; 6 tbsp. unsalted butter, melted

By Frances Bailey, Cheryl SlocumPublished: Jan 20, 2006

Be the first to review!

Jump to recipe

Thayer Allyson Gowdy

Yields:

32 serving(s)

Prep Time:

15 mins

Total Time:

2 hrs 40 mins

Cal/Serv:

We've cut the fat from these irresistibly crispy chicken fingers by baking them in the oven instead of deep frying.

Advertisement - Continue Reading Below

Ingredients

2 cups buttermilk
2 cloves crushed garlic
1 Tbsp. hot-pepper sauce
1 tsp. kosher salt
1 tsp. fresh-ground pepper
2 lb. boneless, skinless chicken breasts cut into 3- by 1/2-inch strips
1 (7-ounce) package sesame crispbread, such as WASA
6 Tbsp. unsalted butter, melted

Directions

1. Step 1Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl. Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours. Heat the oven to 400°F. Lightly coat 2 baking pans with oil and set aside.
2. Step 2Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside. Remove the chicken from the marinade and coat with the crumbs. Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes.

Keep your work area neat: Place crispbread in a resealable plastic bag, and crush with a rolling pin or heavy pot.

Advertisement - Continue Reading Below